Korean gochujang chicken with cauliflower rice and vine tomatoes
From the foundersAlexander Eriksson·Founder & CEO
A vibrant Korean chicken dish with a kick of chilli and garlic, served with crisp cauliflower rice and sweet roasted vine tomatoes for a perfectly balanced meal.
Ingredients
2 servings
- 500 gchicken breast fillet
- 300 gRomantica vine tomatoes
- 2 mskgochujang (Korean chilli paste)
- 2 msksoy sauce
- 3 klyftorgarlic
- 1 mskginger, grated
- 1 mskrapeseed oil
- 600 gcauliflower (grated into rice)
- 65 gBaby spinach
- 1 tsksesame oil
How to make it
- 1
Cut the chicken breast fillet into bite-sized pieces.
- 2
Mix the gochujang, soy sauce, crushed garlic and grated ginger in a bowl. Fold in the chicken and leave to marinate for a few minutes.
- 3
Coarsely grate the cauliflower on a box grater or in a food processor until it resembles rice.
- 4
Heat the rapeseed oil in a large frying pan or wok. Add the marinated chicken and fry over a medium-high heat for about 8-10 minutes until cooked through and nicely browned.
- 5
Add the vine tomatoes to the pan for the last 5 minutes so they warm through and soften slightly.
- 6
In a separate pan, quickly sauté the grated cauliflower rice in sesame oil for about 3-4 minutes so it keeps its crunch. Stir in the baby spinach right at the end until it wilts.
- 7
Serve the hot Korean chicken and tomatoes straight over the crisp cauliflower rice.
Kitchen tips
- Marinate the chicken for longer if you have time – it deepens the flavours considerably.
- Don't overcook the cauliflower rice; it should keep a pleasant bite that contrasts with the tender chicken.
AI-generated content. Always verify ingredients and allergen information yourself.
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